SANTA FE CHICKEN SALAD
This is one of my favorites. It's very festive and it makes a great meal.
Provided by Judy Neary
Categories Salad
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- In a gallon size plastic bag or 9x9 baking dish, mix together the mayonnaise and Italian dressing. Place chicken in mixture and marinate overnight in the refrigerator.
- Chop, wash, and dry the iceberg and romaine lettuce. Mix and divide among four dinner-size plates. Divide and place the tomato and green onions among the plates. Sprinkle the top of each salad with shredded cheese.
- Remove chicken from marinade and grill or broil until cooked. While chicken is cooking, cut tortillas into three thick strips and cut each strip into 'matchsticks'. Place on a cookie sheet and put under broiler until golden brown. Let cool. Cut the chicken into strips and divide among plates. Top with tortilla 'crispies'.
- To prepare the dressing, combine the salsa and ranch dressing in a blender and mix until smooth. Pour over each salad.
Nutrition Facts : Calories 907.1 calories, Carbohydrate 46.1 g, Cholesterol 115.7 mg, Fat 63 g, Fiber 8.6 g, Protein 42.8 g, SaturatedFat 15.4 g, Sodium 1806.7 mg, Sugar 13 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #lunch #main-dish #poultry #mexican #easy #chicken #turkey #south-american #one-dish-meal #meat #3-steps-or-less #leftovers
You'll also love
